Lasagna Soup
..........a leftover

Recipe

• put your leftover lasagna in the crock pot, separating layers as  you go and cutting into spoon-sized 
  pieces. If you have no recipe for lasagna find mine from my mother and use that (Lasagna....with variations, Tuesday, February 5, 2013)
• add enough water or broth to cover lasagna
• I cooked and added sausage since this batch of lasagna had no meat in it
• cook until bubbling----2-3 hours on high or longer on low or medium, or heat on stove top instead of using crockpot.
• add chunks of mozzarella and a sprinkle of Parmesan to soup when ready to serve and allow to melt
• serve with a nice salad with homemade vinegar and oil dressing and some sliced hot or cold
  artisan bread 

My husband loved it too!

One 9 x 13 lasagna pan-full that, if served just as lasagna would give the two of us three meals. I stretched it with the soup and got
lasagna (one to eat right away, one to freeze for later),
one lunch,
and three meals as lasagna soup.
With a little creativity I was able to stretch it to six instead of three meals.

Of course if you are serving more than two people 

you will have to start with the amount of lasagna 

you usually would serve your family 

for three meals of just lasagna.
You should end up with at least five meals
using leftovers in creative ways.

Come up with your own creations.

Other ideas to get you started: 

• cut and stuff leftover lasagna into bell peppers or zucchini and bake, covered
•  toss lasagna until loose with sauteed zucchini and mushrooms for an Italian stir-fry
•  cut into cubes and put in a greased pan, pour whipped raw eggs over it and bake until
  done completely in the  middle
• put in bowls chopped or separated and pour hot homemade minestrone soup over the leftover lasagna
• hollow-out a loaf of some kind of artisan bread (freeze scooped-out bread for later use) brush inside of  bread with oil and vinegar dressing or garlic butter, place leftover lasagna inside bread, save (freeze scooped-out bread) cover with bread lid on and covered until heated through, let sit to solidify, serve in slices (use serrated knife) on plates.
• cut into small cubes and serve cold on top of an Olive Garden-type fresh salad
• separate and put in glass baking pan, or in a stove-top pan, mix sour cream, salsa, beans  and pour over leftover lasagna. top with more cheese, olives, cilantro, tortilla chips, whatever you like and have on hand, for a Mexican lasagna.
  
  
  
  I hope this gives you some great ideas to stretch your meals.

I am sorry that the picture turned out badly, but you get the idea.

Goodnight.........

Kathi~